8. Cut off a small piece of the dough and stretch part of it as thinly as you can. I savored every bite and unsavored it about three in the morning when I woke up quite ill. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. I also discovered that I really don’t like sausage on my pizza, or mushrooms. Cook the remaining mushrooms the same way, you may need to add a little extra oil and butter to the pan. 300g strong white flour, plus extra for dusting, 350g mixed mushrooms - e.g. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. When ready to bake, slide the pizza directly onto the hot pizza stone or baking trays and bake in the oven for 10-12 minutes, or until the base is golden-brown and the topping is bubbling. Add chunks of the Talaggio cheese and sprinkle with pecorino and thyme leaves. Editor’s Note: This recipe was updated in 1997, when we found that adding more water resulted in a tastier pizza. https://www.womanandhome.com/recipes/tartiflette-pizza-recipe For this I decided to use up the rest of some sausage from the night before. Place a pizza stone or an upturned baking trays into the oven and heat the oven to 220°C/425°F/Gas 7 (in a non-fan oven). Bake in the oven for eight to 10 minutes until the topping is golden and the My ideal holiday would be a two-wheeled tour of Italy, in quest of the perfect pizza. Use the pan again to soften the shallot rings, Divide the dough mix into four balls. Turn the dough out onto an oiled work surface and knead for 5-10 minutes, or until the dough is smooth and elastic. Simple dough, easy tomato sauce and gorgeous mushrooms make this autumn pizza a real favourite. Paul Hollywood's perfect pizza base recipe. 250g/9oz strong white flour, plus extra for flouring (in the US use bread flour) 5g/¼oz salt; 30ml/1fl oz olive oil; 5g/¼oz fast-action yeast; 180ml/6fl oz water; semolina, for dusting (optional) On a medium to high heat cook until the liquid has evaporated and you have a thick sauce. Gradually add the water and mix to form a soft dough. Add chunks of the Talaggio cheese and sprinkle with pecorino and thyme leaves. Lesson learned: Get it together faster, keep it simpler and take the dang pan out of the oven to add toppings. To assemble the pizzas spread a little of the tomato sauce on the base. 1. Everyone loves pizza, but what is interesting to me is that everyone seems to like it a bit different. You may not need to use all the water. 22cm/ 9 inches. seniors, over 50, fashion, fashionista, Diana Kingsley, style, aging, growing old, cups water divided, 1/2 cup warm, remaining at tap temperature, Chop a bunch of tomatoes and I leave the skins on, Grab herbs or buy them and add them to the pot, Puree till finely blended and add however much salt & pepper you like. Roll out on a floured surface into thin circles approx. The crust was messy, too think and had a rather odd shape. I had to wait for a turn in the oven, and the pizza dough kept rising. Turn the dough out onto an oiled work surface and knead for 5-10 minutes, or until the dough is smooth and elastic. I find using the best ingredients and doing lots of practice runs (and I am definitely still working on mine) will give you the best results. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. Process until dough is smooth and satiny, about 30 seconds longer. On a medium to high heat cook until the liquid has evaporated and you have a thick sauce. Terms & Conditions | Privacy Policy | Cookies, Make the tomato sauce by tipping the can of tomatoes into a frying pan. I had ordered a salad, but I guarantee his pizza looked a lot better than my salad. I found this photo online and it is an example of that perfect pizza we found in Italy. In batches add the mushrooms cut side down and leave to cook so they begin to turn brown. 9. I used a fresh mozzarella, but not the best I could find, so next time I will find a buratta  mozzarella, as it is softer and much more flavorful. Lesson here:  Maybe a little lower temperature is okay, roll out the dough thinner and add the basil after the pizza is done. . diana bennett | artist | interior designer | cook, Jabba the Hutt, Business, American icon, culture. This is where I say: “failure”. Remove from the pan and place in a sieve over a bowl, this allows any liquid to drain. Turn off the heat and stir in the remaining sauce ingredients. Roll out on a floured surface into circles. Paul Hollywood's perfect pizza base recipe - Telegraph. Top with the cooked mushrooms and dot with spinach. Remove from the pan and place in a sieve over a bowl to remove any excess liquid. Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Measure 1/4 cup of warm water into 2-cup measuring cup. Conclusion of this experiment: Make the dough as it tells you in either recipe, divide it in thirds like it tells you and unless you are cooking for several, freeze two of the pizza dough balls for later.